Ingredients:

2 tablespoons peanut oil
1 medium onion, chopped
1 clove large garlic, minced
1 1/2 cups tomato ketchup
1/2 cup dark rum
1/3 cup Worcestershire sauce
1/4 cup cider vinegar
2 tablespoons chili powder
2 tablespoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 (6-ounce) salmon fillets

Methods:

1. For the marinade: Heat oil in a saucepan over medium heat, add onions and garlic and sauté until tender, about 3 minutes.Add ketchup, dark rum, Worcestershire sauce, cider vinegar, chili powder, paprika, cumin, coriander, cayenne pepper, salt and black pepper. Bring to a boil, reduce heat and simmer for 5 minutes.Cool to room temperature.

2. Brush salmon with 1/4 of the barbecue sauce, reserving the rest for dipping.Marinate fish in the refrigerator for 2 hours.

3. Preheat grill.

4. Place salmon skin-side down on lightly oiled grill.Cover and cook for approximately 12 minutes per inch of thickness. Close vents during the last 4 minutes for a more pronounced smoke flavor.Fish is done when it flakes easily with a fork. Serve warm with reserved barbecue sauce on the side.

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